Chicken Cafreal


by: Everyday and Not so Everyday

Another dish I made for my Id-ul-Azha spread. A famous Goan dish again something I tried for the first time. This turned out really good and to think I used to earlier always be so reluctant to make dishes which used coriander leaves in the ground form!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 5

1 big chicken cut into pieces,

4 tbsps oil

For the Marinade

1 cup packed of coriander leaves and stalks,

8-9 green chillies,

2 tsp ginger paste,

10-12 cloves garlic

1 tbsp poppy seeds,

1 tsp peppercorns,

1 inch of cinnamon,

1 tsp cumin seeds,

1/2 tsp turmeric powder,

Juice of one lemon,

2-3 cloves

1 tbsp coriander seeds,

2 green cardamom,

Salt to taste

Nutrition Facts
Chicken Cafreal

Servings Per Recipe: 5

Amount per Serving

Calories: 219

  • Total Fat: 14.3 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 30.6 mg
  • Sodium: 73.2 mg
  • Total Carbs: 12.4 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 4.1 g
  • Protein: 12.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Grind all the marinade ingredients into a fine paste. Make incisions on the chicken pieces and marinate it in the prepared marinade for at least 2 hours. It is best to marinate it overnight in the refrigerator. That is what I did.

2.  Heat the oil in a shallow pan and add the chicken along with the marinade in a single layer. Cook covered for about five minutes and then flip it over. Then cook till it turns brown on both sides.

related recipes